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Buffalo Chicken Breasts

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Ingredients

    • 4 small boneless, skinless chicken-breast halves (about 1 ¾ pounds total)

    • Kosher salt and freshly ground pepper

    • ¼ cup Louisiana hot sauce, such as Frank's RedHot

    • 1 ¼ cups panko breadcrumbs

    • 1 ¼ pounds large carrots, peeled and cut into 2-inch pieces

    • 2 tablespoons extra-virgin olive oil

    • ¼ cup mayonnaise

    • 2 cups sliced celery stalks, plus ¼ cup leaves

    • 2 ounces mild blue cheese, crumbled (½ cup)

    • 2 teaspoons red-wine vinegar

  1. Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.

  2. Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.

  3. Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.